Dill Pickle Chex Mix
Dill Pickle Chex Mix is a tangy, crunchy, and savory snack mix with Corn Chex, Wheat Chex, pretzels, and Goldfish crackers all tossed in a buttery pickle seasoning mix that will keep you reaching for more.
Servings 14 cups
Ingredients
- 4 cups Corn Chex
- 4 cups Wheat Chex
- 3 cups pretzel twists (classic pretzel shape)
- 2 cups Goldfish crackers
- 1/2 cup (1 stick) unsalted butter
- 1/2 cup dill pickle juice (from a jar of dill pickles)
- 2 teaspoons Worcestershire sauce
- 2 teaspoons dried dill weed
- 1½ teaspoons seasoned salt (see notes)
- 1½ teaspoons onion powder
- 1½ teaspoons garlic powder
Instructions
- Preheat the oven to 250℉ Line a rimmed baking sheet with parchment paper. I use a 12"x18" rimmed cookie sheet.
- In a large bowl, add the Corn Chex, Wheat Chex, pretzel twists, and goldfish crackers. Stir gently to mix everything together.4 cups Corn Chex, 4 cups Wheat Chex, 3 cups pretzel twists, 2 cups Goldfish crackers
- In a separate microwave-safe bowl, add the butter and microwave for about 45-55 seconds until melted.1/2 cup (1 stick) unsalted butter
- Once melted, whisk in the dill pickle juice, Worcestershire sauce, dried dill weed, seasoned salt, onion powder, and garlic powder until smooth.1/2 cup dill pickle juice, 2 teaspoons Worcestershire sauce, 2 teaspoons dried dill weed, 1½ teaspoons seasoned salt, 1½ teaspoons onion powder, 1½ teaspoons garlic powder
- Pour the butter mixture evenly over the cereal mixture. Stir gently until every piece is coated in the butter seasoning.
- Spread the mix in an even layer on the prepared baking sheet.
- Bake for 60-70 minutes, stirring every 15 minutes so everything toasts evenly.
- Remove from the oven and let it cool completely on the baking sheet.
- Once cooled, transfer to a large serving bowl. Enjoy!
Notes
- The Chex mix should be dry and crisp when it's done baking. If it feels slightly soft, allow it to cook just a bit longer but most of the time as it sits at room temperature to cool, it will regain its crisp texture.
- Don't skip stirring every 15 minutes! This is so important because it keeps the seasonings from pooling up and it ensures even baking; so every bite is crisp and crunchy and seasoned.
- If you prefer a lighter salt flavor then only use 1 teaspoon seasoned salt. This is what I do all the time because my family, and me, prefer that lighter punch of salt flavor. If using salted butter, you may want to reduce the seasoned salt to 1 teaspoon as well.
- This recipe works great as a make-ahead recipe. Prepare according to the recipe instructions and then place the snack mix inside an airtight container, or Ziplock bag (gallon size), and store at room temperature for up to 3 days in advance.
- When you dump the mixture onto the baking sheet, make sure you are using a rubber/silicone spatula to scrape the sides and bottom of the bowl to make sure you get all the seasoning from it.